Friday, 12 October 2012

野菌香草湯和自家製烤麵包粒 Wild Mushrooms & Herbs Soup with Homemade croutons


秋天這季節才剛開始不久,但身邊的自然景象已轉變得很快。林中漫步,四處都可以看到新近成熟的荊棘樹莓、七葉樹堅果、薔薇果、山楂、蘋果和松球等;圓潤美麗得在樹上伸展或懸墜下來。還有樹林內令人陶醉鋪滿地毡似的落葉,野菌漫山遍野四處跟人們玩捉迷藏的遊戲。

The autumn season has only just begun but the nature around us is already changing rapidly.  Taking a walk in the woods you can see the newly ripened brambles, conkers, rose hips, hawthorns, apples and pine cones, all beautifully hanging from the trees.  Then there are the fallen leaves magically carpeting the woodland ground, with wild mushrooms peeping out playing hide and seek everywhere.




我們看見別人摘取野菌和野菜回去做湯。令我也想要一鍋香氣四溢的蘑菇羹在我家厨房的灶上燉著。

We saw people who were picking wild mushrooms and other vegetables to make soup the other day. It made me really crave for the same delicious aroma bubbling away on the hob in my kitchen.



我們從附近的農人市塲捧了一大籃看去美味無比的野菌。我選了好幾種不同類型的;我想弄一個富滿這些蘑菇美味的湯。

We went to a farmers market nearby and brought home a basket full of tasty looking wild mushrooms.  I picked a variety of different types; I wanted to make a soup that had all the distinctive flavours from these mushrooms. 


我們挑了 pink and cream oyster mushrooms, shiitake, porcini, buna-shemejj and mousseron mushrooms.

We got pink and cream oyster mushrooms, shiitake, porcini, buna-shemejj and mousseron mushrooms.



這是一個愛喝湯人的季節。有那麼多豐收的蔬菜瓜果,稍後我將會再與大家分享多些做湯的食譜。

This is a season for soup lovers.  With the abundant harvested vegetables available, I’ll sure be sharing more soup recipes with you in the weeks to come.



這個湯是我為老公煮有三道菜的晚餐,為了多謝他過去一年來替我照顧我們的玫瑰和其他花兒。

This soup is the starter of a 3 course dinner I cooked for my husband to say thank you to him for looking after all the beautiful roses and other flowers for me in the last year.



當我為他端上這碗香氣彌漫,濃而入口輕盈,幼滑如鵝絨般的湯;伴著一小砵子我特別為他做,金黄的烤麵包粒時;但願你可以看到他那睜大眼睛扯起了嘴角笑容。

When I served him this fragrant soup, rich yet light and velvety in texture and delicious in taste, accompanied by my homemade golden croutons, you should have seen the wide-eyed big smile on his face.



我知道不是蘑菇湯抓住了他的心,是麵包粒。
I know it wasn’t the mushroom soup that has captured his heart, it was the croutons.

野菌香草湯
( 4 人份 )

材料:
  • 任何種類可以吃的野菌或蘑菇 1 lb / 425g 
  • 紅洋葱 11 oz / 300g 切細粒
  • 蒜頭 4 粒剁蓉
  • 切碎的百里香 thyme 1 茶匙
  • 切碎的迷迭香 rosemary 1 茶匙
  • 橄欖油 1 湯匙
  • 上湯 1.5 Litres / 2½  pint ( 可用有機的菜精塊照指示開水而成 )
  • Sherry 酒 100ml / 3½  fl oz
  • 切碎的洋香菜 parsley 2 茶匙 
  • 鮮磨海鹽黑椒適量
  • 單忌亷 single cream 隨意  


Wild Mushrooms & Herbs Soup
( Serves 4 )

Ingredients:
  • 1 lb / 425g Mixed mushrooms 
  • 11 oz / 300g red onions thinly sliced
  • 4 garlic cloves mashed into paste
  • 1 tsp chopped thyme
  • 1 tsp chopped rosemary
  • 1 tbsp olive oil
  • 1.5 litres / 2½  pint vegetable stock ( can use organic vegetable stock cube to make up )
  • 100 ml / 3 fl oz sherry
  • 2 tsp finely chopped parsley
  • salt and freshly ground pepper 
  • single cream to serve ( optional ) 

做法:

1.  湯煲內燒熱轉中火,下油,下洋葱、蒜蓉、迷迭香和百里香同炒至洋葱焦香透明。約 5-10
     分鐘。

Method:

1.  Heat oil in large sauce pan, stir - fry the onions, garlic, thyme and rosemary over a medium heat until the    
     onions are translucent, about 5-10 minutes.


2.  加入蘑菇 ( 可切片 ) 用大火一起同炒 2 分鐘。

2.  Stir in the mushrooms ( can be sliced ) and cook over a high heat for a further 2 minutes.


3.  下上湯,煮滾,上蓋用小火煮 15 分鐘。

3.  Add the stock, bring to the boil and simmer for 15 minutes.


4.  磨入適當海鹽黑椒作調味。加入 sherry 酒拌勻,用手提攪拌器拌至幼滑 ( 用低轉度拌攪, 
     小心滾燙的熱湯四濺 )。

4.  Season to taste, stir in the sherry and blend with a hand held blender until smooth ( use low setting to  
     blend soup, take care not to get burned by the splashing hot soup).


5.  洒下切碎洋香菜,旋一湯匙忌亷 single cream。放些烤麵包粒上桌。

5.  Serve scattered with chopped parsley and a dollop of single cream.  Garnish with a few croutons.


自家製烤麵包粒

材料:
  • 方麵包6 塊去皮切小丁方
  • 已溶牛油或橄欖油 3 湯匙
  • 1 茶匙蒜粉和1 小撮鹽 / 或半茶匙蒜鹽
  • 乾洋香菜末 1 茶匙
做法:
  • 預熱烤箱至 180C / 350F / Gas4。大碗內把已溶牛油 (或橄欖油),蒜粉和鹽 ( 或蒜鹽 ),乾洋香菜末一起攪拌至幼滑無粗粒。將麵包粒倒入拌勻,在烤盤內單層排開。置烤箱內烘 25-30 分鐘至完全金黄,期間翻轉一兩次。




Homemade croutons

Ingredients:
  • 6 sliced bread, crusts trimmed and cubed
  • 3 tablespoon melted butter or olive oil
  • 1 teaspoon dried garlic powder with a pinch of salt / or half teaspoon garlic salt
  • 1 teaspoon dried parsley flakes 
Method:
  • Preheat oven to 180C / 350F / Gas4.  In a large bowl mix melted butter ( or olive oil), garlic powder & salt ( or garlic salt) until smooth and clump free.  Toss butter mixture with cubed bread so that cubes are evenly coated.  Spread coated bread cubes on a baking tray in a single layer.  Bake for 25-30 minutes or until golden brown and crispy.  Check and turn them around once or twice.
我是用這捲刀來做小牛油卷球的
I used this butter curler to make little butter curl balls


我們這頓晚餐主菜和甜品的食譜,在接著的兩個網誌寫上。

The recipes of the main course and the dessert will follow in the next two posts.


18 comments:

  1. 很喜欢这道菜,这 Sherry 酒可用其它酒代替吗?

    ReplyDelete
    Replies
    1. Dear Samantha,

      謝謝你的喜歡。下 Sherry 是要那點甜的酒味和層次,所以是可以用其他甜的酒取代的,如甜紅酒也可以。

      Delete
  2. Jane大姐~~
    呵呵呵。。很喜欢你家的照片。。很温馨!!
    尤其那小黄菊。。。温暖得很~~~

    面包粒蘑菇汤+牛油菠萝包。。。吃了身心饱满!!!
    充电十足!!!呀呼~~~~

    那小牛油刀刮出来的牛油卷很美呢~~~

    ReplyDelete
    Replies
    1. Dear 莎莎,

      謝謝你!我也很喜歡你拍的照片呢!
      對啊,現在是秋菊盛開的季節了,
      我深愛的玫瑰快要避寒去了。
      我的園丁老公勤勞了整年,
      所以要給他點獎勵呵 :p

      這樣捲牛油球其實在七、八十年代時很流行,我只是想懷舊一下 ~~

      Delete
  3. 看到濃郁而入口輕盈
    幼滑如鵝絨般的湯
    小咪也會睜眼扯起了嘴角的笑容!!~

    ReplyDelete
    Replies
    1. Dear 小咪,

      謝謝你!你很懂欣賞,
      完全能體會這湯纖幼卻濃厚的特性和口味。
      不像別人,
      只看到香脆的麵包粒就滿心歡喜了 :)

      Delete
  4. Delicious in taste and in appearance.

    ReplyDelete
    Replies
    1. Dear cquek,

      Thank you so much for your nice message!!

      Delete
  5. I wish I can try your mushroom soup now, sound just perfect . Thanks for showing us the butter curler otherwise I still could not figure what tool to make this kind of round butter curl balls ,hehehe ..

    ReplyDelete
    Replies
    1. Dear Sonia,

      Thank you!! We love mushrooms of all kinds; they are so versatile in cooking, and are full of goodness for our health too ~ Haha this butter curler is very old fashion!! I doubt you were old enough when they were very popular during the 70-80s ;p

      Delete
  6. 呵呵,我很喜欢蘑菇煮的汤,不管是中式或西式的,超级鲜美!
    可以想象你老公开心的样子,外头喝/吃的不到温暖牌呢 :)

    ReplyDelete
    Replies
    1. Dear Cass,

      多謝!就是了,我們真好運。可以隨時吃到蘑菇這種天然的健康食品,有益又好味!
      哈哈我差點就把他的照片貼上,好讓大家看看他的樣子 :p

      Delete
  7. I AM SO HAPPY TO HAVE FOUND YOUR BLOG IN THIS SEA OF BLOGS, I HAVE ENJOYED EVERY BIT I'VE READ AND SEEN, YOUR PICTURES ARE BEAUTIFUL, I REALLY MEAN IT, YOUR GOOD TASTE IS ADMIRABLE, YOU HAVE TAKEN CARE OF EVERY SMALL DETAIL, THE BUTTER CURLS ARE SO CUTE, MY MOM USED TO MAKE THOSE.

    I AM SURE YOUR HUSBAND WAS AMAZED WITH YOUR DINNER, THE CROUTONS, THE SOUP, ALL JUST PERFECT.

    BEST REGARDS

    ReplyDelete
    Replies
    1. Dear Pamela,

      Thank you so much for your lovely message! It's really nice being appreciated.
      I'm just glad that I have the blog to center my focus on now that both of my children have flew the nest.

      That butter curler is so 70-80s, it was very popular back in those days, this shows my age unfortunately :p

      My husband loves his food, he enjoy eating but is not an easy customer to please, in a way it's good, because he always push me to try harder :)

      With the warmest regards to you too.

      Delete
  8. 哇!好喜歡Jane這桌富足幸福的料理,顏色跟這季節搭得好美!
    蘑菇湯和麵包塊,真是很棒的搭檔!
    我一看到那藤籃裡各式各樣的菇家族,真是好開心啊!因為我超愛菇的呢!

    ReplyDelete
    Replies
    1. Dear Linda,

      謝謝你的欣賞!
      秋天是農作物收成的季節,
      食材豐盛,正是主婦們的天然寶庫。
      對啊,這個季節的蘑菇特別美麗,品種也多,所以更要多些用來作料理呢!

      Delete
  9. 看着眼前这一碗鲜美滑嫩的野菌汤,每一口都能尝到野菌的醇香,十足的原汁原味。
    下厨是件开心快乐的事,看着心爱的家人吃得开心,心里会感到特别的满足和幸福,
    而这正是我们继续做、继续写以及继续前进的最大动力。

    ReplyDelete
  10. Hi Jane, i must echo whst yr other readers have said, your photos sre gorgeous! Such attention to detail, beautiful food styling. I hv tried to make mushroom soup before, but it always turn very watery, will try your method, thanks for the detailed illustration.

    ReplyDelete